Cut corn from cob CREAM-STYLE.
Do it uniformly and scrape well.
Pour enough fresh BACON DRIPPINGS into a skillet to cover the bottom well.
Add corn with a little salt and pepper.
Turn corn into hot grease; fry until light brown on bottom. Add butter;
stir until brown is mixed thru the corn.
Cover with boiling water; simmer for
30 minutes until slightly thickened and done.
CORN PUDDING (My Favorite)
For 4 people use 8 large ears or 12 small ones. Corn needs to be as FRESH as
possible. Cut corn CREAM-STYLE getting ALL THE JUICES *** You will be amazed at
the result and the taste after cooking! Butter a souffle dish and Fill 3/4 full
to allow for expansion. Now, stir in one tablespoon full of butter for each ear
used. Add crystal salt. Set oven at 325 degrees and do not preheat. Insert dish
into oven immediately with no cover. Bake slowly for 25 minutes. Then stir
thoroughly. Then go for ANOTHER 25 minutes. Brown the top using broiler about 3
inches above your dish.
Serve and you won't believe the taste
9 ears fresh corn on the cob, husked
4 strips bacon, diced
1 cup finely chopped onion
1 cup chopped celery
5 cups milk
2 chicken-flavor bouillion cubes
2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons cornstarch
1/4 cup water
1/4 cup chopped parsley
Remove corn from cobs, to yield 3 cups. In a 3-quart sauce pan, cook bacon over
medium heat until limp. Add onion and celery; cook until tender. Stir in corn,
milk, bouillion cubes, salt and pepper. Cover and simmer, stirring
occasionally, 10 minutes. Mix cornstarch and water, stirring until smooth, and
add to corn mixture. Stirring constantly, bring to boiling over medium heat,
and boil 1 minute. Stir in parsley.
Makes 2 quarts, or about 8 servings.
FRESH CORN RELISH
6 cups fresh, large, tender corn kernels, cut from the cobs
(about 12 to 16 medium-sized ears)
2 cups chopped cabbage
2 cups coarsely chopped, unpeeled cucumbers
2 cups chopped onions
2 cups seeded, chopped green peppers
2 cups seeded, chopped sweet red peppers
4 cups cider vinegar
1 1/2 to 2 cups sugar
3 to 4 tablespoons coarse salt
11/2 tablespoons celery seed
1 tablespoon mustard seed
2 teaspoons ground tumeric
Place all ingredients in a large pot.
Set over medium heat and stir to mix and dissolve sugar.
Increase heat to high, cover and bring to a boil, stirring occasionally.
Reduce heat and boil gently for 15 minutes, tasting after 5 minutes and
increasing seasonings if desired.
Ladle into hot sterile jars, leaving a 1/4 inch head space and distributing
vegetables evenly in the juice.
Add lids and process 15 minutes in a boiling-water bath.